Stir-Fried Chicken with Spicy Tamarind Glaze

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant stir-fry featuring tender chicken breast pieces glazed with a tangy and spicy tamarind sauce, balanced by fresh vegetables. This Asian fusion recipe, ready in about 30 minutes, pairs chicken breast, tamarind paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 320 cal/serving

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Ingredients

1 lb, cut into 1-inch cubes chicken breast
2 tbsp tamarind paste
2 tbsp soy sauce
1 tbsp brown sugar
1 tsp red chili flakes
2 tbsp vegetable oil
1 medium, sliced into thin strips red bell pepper
1 medium, thinly sliced yellow onion
3 cloves, minced garlic cloves
2 stalks, sliced diagonally green onions
1/4 cup, chopped fresh cilantro
for serving lime wedges

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Instructions

Step 1: In a small bowl, mix 2 tbsp tamarind paste, 2 tbsp soy sauce, 1 tbsp brown sugar, and 1 tsp red chili flakes until the sugar dissolves to form the glaze.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 3: Add 1 lb cubed chicken breast to the skillet and stir-fry for 5-6 minutes until the chicken is browned and cooked through.
Step 4: Add 1 sliced red bell pepper and 1 thinly sliced yellow onion to the skillet, continuing to stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Step 5: Pour the tamarind glaze over the chicken and vegetables, stirring well to coat everything. Cook for an additional 2 minutes until the sauce thickens and coats the ingredients.
Step 6: Remove from heat and stir in 2 sliced green onions and 1/4 cup chopped fresh cilantro. Serve immediately with lime wedges on the side for squeezing.